1. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper (optional, for easier clean up); set aside. Make sure your butter is at a very soft room temperature and your maple syrup isn't cold from the fridge, or it will be hard to combine them. If needed, put both in the microwave on low power in 5 second increments until butter is very soft (but not melted) and maple syrup is no longer cold.

2. Put butter and maple syrup into a mixing bowl, and use a wooden spoon (or an electric mixer) to fully mix them together. Add egg and vanilla, and use a whisk to fully incorporate the eggs into the butter mixture. Add all remaining ingredients to the bowl and stir to combine.

3. Scoop dough onto the prepared pan using a large ice cream scoop or a 1/4 cup dry measuring cup. You should get 12 evenly sized cookies this way. Bake for 10-13 minutes, or until cookies are golden on the outside and look slightly underdone in the middle still. Remove from oven and let cool on the pan. Leftovers keep well in an airtight container at room temperature for up to 5 days.